Summer has ended, but that doesn’t mean all the best summer foods need to end! We’re serving up a delicious, colorful salad as we grab a Bite with Belky’s. Ingredients:1 lb. large shrimp, peeled and deveined- tails on or off¼ cup extra-virgin olive oil1 lemon, plus more as needed1 cup pearl couscous1 English cucumber, quartered½ cup thinly sliced radishes¼ cup fresh cilantro¼ cup fresh chopped mint1/3 cup diced red onionSalt and pepper to taste Method of Preparation: Cook the couscous in a pot of heavily salted water until al dente, according to package directions. Rinse with cool water and drain well. Add it to a large bowl. Season the shrimp with salt and pepper. In a medium skillet over medium-high heat, add 1 tbs. olive oil. Sauté the shrimp until opaque and just cooked through- about 4 minutes. Zest a lemon over it as it cooks and add the juice of half a lemon. Add the shrimp to the bowl with the couscous along with the cucumbers, radishes and diced red onion. Toss with 3-4 tbs. olive oil and the juice of the other half of the lemon. Also add the fresh herbs. Mix well, taste and adjust the seasonings as needed. Enjoy!